scubadoo97

I was wondering if you felt the PC muted the aromatic flavors I toss it all into the PC and let it go for a couple of hours

What issues have you had with aromatics in the pressure cooker?

Exactly. When I make stock with bones yes it gels when refrigerated but it's the textural silky mouthfeel that you get when eating it hot. Xanthan will not give the same result although used in moderation will thicken and improve texture I recently used xanthan to thicken the bag juices from SV'd meats to make a little gravy when serving

Potato skin is my favorite part I tossed a flap steak in the bath at 131f for 3 hrs then seared the heck out of it as quickly as I could. Served with roasted potatoes.

I would certainly drop that temp Anna

Love them too. Don't mKe often enough

One of my favorite things to eat for breakfast. Potatoes and eggs

Last night I made chicken adobo. A Filipino dish using a lot of vinegar in a tomato marinade then braised. Marinade was cider and white vinegar, soy sauce, brown sugar and tomatoes. Actually I used left over bread and butter pickle brine that had made because I was out of cider vinegar. The aromatics in the brine played well in the dish After a long marinade I browned the chicken and then added it back to the adobo to braise. Tangy, sweet and savory. Served over white rice

I see the app more for the home cook that is looking for more than time/temp guides and cooks by recipes in general. I use these guides but I rarely cook by a recipe. If I'm looking for ideas for dinner I'll google a dish or an ingredient and scan the images for inspiration.

But that can be said for any cooking technique but I understand where you're coming from. Another example, SV 140f chicken breast is not always the texture you want from cooked chicken breast And a lot of home cooks are following a recipe from a book or magazine without a lot of experience

My take as well

Agreed Anna. A rare bread in my area. Even our new "butcher shop" is at most doing a little cutting of sub primals but mostly putting out a lot of pre packaged meats and lots of tumbled marinated meats which I interpret as lesser quality meat, deeply marinated so lesser quality is covered up while giving the customer an easy meal item that's pre seasoned. A time saver.

The pan is not going to absorb the Gunk. A thorough washing with soap and water will remove the degreaser

I think the v3 is already on the drawing board.

Funny, I got it to work on my iPad but not on my phone. Both are running the old OS 7.0.2 When I tried to connect on the settings page of my pad it wouldn't find it after engaging the Bluetooth button on the Anova but when pressing the Bluetooth button on the app it connected

Yes it does work. The good thing about using Bluetooth is that it's easier to set the time and temp. You don't have to go through the trouble of holding the clock button and scrolling in the time. Just set time and temp on the app and hit the start button.

Not sure why not. The app is on my iPad and phone. I just haven't given the Bluetooth a try. Will shortly

For the average home cook getting into SV cooking it's not bad but It takes a lot more to impress the minds of this group. And that's a good thing!

I just skimmed them looking more for time/temps on the SV settings

Lots of good recipes. I agree the Bluetooth application is kinda lame. You have to be within 50'. Why not just go to the kitchen and turn it on. But I hear the next one to come out will have wifi.

Appears the Dawn product is not being sold by major retailers. A quick search turned prices of $48 and change as a case price for 6 qt bottles.

As usual beautiful delicious looking food everyone Wifey was away until later so made a very quick dinner when she got home of Mahi tortilla wraps.

Dawn Power Dissolver does an amazing job of breaking that stuff down

Try it after 6 months. A pre-age with bourbon and or rye would be more appropriate

Short ribs done 60.5C X 72 hrs. Carved off the bone Seared and plated Didn't get a chance to get a pic after cutting in but they were quite pink as you can see from the presear, soft and a little flaky